-LRB- CNN -RRB- Despite a shared passion for food , we come from very different backgrounds . To look at us , you might not think we have much in common ; one of us is a veteran Marine from New Orleans , the other a tattooed New Yorker with Mexican roots . But together these different perspectives strengthen our shared work both as chefs and as advocates .

That 's why last summer , when we were offered a chance to join the international relief and development organization Oxfam on a trip to Haiti as part of its GROW campaign , we jumped at the opportunity .

GROW is Oxfam 's global campaign to shift how our food is grown , sold and distributed by promoting smarter investment in sustainable agriculture models that will ensure everyone has enough to eat now and in the future .

Oxfam invited us to Haiti to meet some of the Haitian farmers and chefs who are planting seeds of hope in a country that has faced more obstacles than any community should rightly be expected to overcome . Oxfam hoped we could learn about the inspiring work being done in Haiti and share our own experience with sustainable food systems .

You do n't often hear stories of hope from Haiti . In the rare moments when news from the country makes its way to the United States , it 's almost always about crisis . The challenges Haiti faces were obvious when we visited one of the largest remaining camps for people who are still -- five years later -- displaced as a result of earthquakes that devastated the country in 2010 . Extreme levels of poverty and hunger and a lack of economic opportunity are all ongoing and serious issues .

But during our short visit , we saw a different Haiti . Almost everywhere we went , we met problem-solvers who were innovative , creative and full of hope . They are working to build a stronger Haiti that can prosper and thrive .

Oxfam is working in Haiti to empower farmers with tools and sustainable models of production that will help them build thriving farms and businesses that feed their communities . It also advocates for changes to policies that make it more difficult for Haitian farmers to thrive .

We saw the inspiration in the eyes of women farmers who were beginning to chart their own course for the first time , reaping the benefits from the System of Rice Intensification , a groundbreaking way to grow rice that improves the quality of harvests and yields more rice while using less water , fertilizer , and other expensive inputs .

We felt the ingenuity of the lush urban gardens that seemed to have sprouted up from nowhere in places previously destroyed by the earthquake . We cooked jambalaya with produce bought from those gritty urban farmers , most of whom had lost spouses , siblings or parents in the earthquake . The gardens offer the prospect of a new way to earn a living -- growing fresh , healthy food for their community .

We tasted the hope in the delicious meals we shared with young chefs who had just graduated from Haiti 's Ecole Hoteliere -- their ambition and optimism the same as any chef you 'd meet in New York or New Orleans or Paris . We cooked for them and ate the local dishes they prepared . Their food showcased a rich culinary tradition comparable to any food capital in the world .

We danced and sang late into the night at the Carnaval des Fleurs until our ears rang and our throats were hoarse .

The innovation , ingenuity and hope we saw can create the foundations of a Haiti known for its food , culture and beauty rather than its poverty . This was the constant theme we heard throughout our trip . Together , Haitian people can lift themselves up and build a better future for their country .

-LRB- Find out more at www.oxfamamerica.org/grow . -RRB-

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Chefs John Besh and Aaron Sanchez traveled to Haiti as part of Oxfam 's GROW campaign

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GROW is working to create sustainable agriculture models to ensure quality and quantity of future food supplies

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Besh and Sanchez were able to experience some of Haiti 's rich culinary traditions